The Book of Jewish Food: An Odyssey from Samarkand to New York
Alfred A. Knopf, 1996 - 668 Seiten
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika.
1 Seite stimmt mit dem Suchbegriff "Ziryab kurd" in diesem Buch überein.
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Review: The Book of Jewish Food: An Odyssey from Samarkand to New YorkNutzerbericht - Katherine - Goodreads
Amazing breadth of recipes! I learned so much about Jewish culture and history around the world from this book, but most of all I was introduced to some exciting new recipes. I need to check this book out again, or one of her other books, when I need some new recipes. Lots of pumpkin recipes! Vollständige Rezension lesen
Review: The Book of Jewish Food: An Odyssey from Samarkand to New YorkNutzerbericht - Sharon - Goodreads
A couple of recipes in here have become staples; for some reason I haven't actually cooked very much from it. Even so, I love this book for its breadth of lore of Jewish foodways and communities from around the world. Vollständige Rezension lesen
MoroccoLegacies from Baghdad and Pastries Sweetmeats
THE ASHKENAZI WORLD Poultry
The Jewish Dietary Laws of Kashrut
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